Thinking that the readers of the Horticulturist would like to hear what Mr. Longworth thinks of the Clinton Grape, I venture to transfer the following for your columns, from his letter to me of the first of February. J. H. Watts - Rochester, N. Y.

"I believe I advised you that the must and wine of the Clinton Grape differed from any I have ever seen. The must weighs very heavy, indicating a large quantity of saccharine matter - the wine, fully fermented, acid, and weighing but little, and indicating but little spirit. Of the Grapes you sent last spring, I made two kinds of wine. One part I pressed as soon as worked, and put at the rate of seventeen ounces of sugar to the gallon of must; the other, I worked, and left to ferment in the skins, before pressing, and put no sugar. The first is of a beautiful dark-red, which I have never seen equalled in color, and very clear. It has no sweetness, and is rather dry, but of fine flavor. The other is clear, very dark-red, and more acid, but of fine flavor. I deem that in our warmer latitude, the must will have more sugar, and will make a valuable red wine - an article we have not at present. I am very desirous of giving the Grape further trial, and shall esteem it a favor if you will engage and send me from two to five bushels of the Grapes, and let them be as ripe as possible. I shall also be pleased to get from two thousand to five thousand cuttings.

I will next spring graft a dozen roots with this Grape, and the next season guarantee to have Grapes enough fully to test how they suit our climate - as I have had grafts grow the first season from ten to thirty feet, and often to bear some fruit the same season".